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Cherry Spice Cake

At least four generations of women in my family have been baking this Cherry Spice Cake. It's always my mom's pick for her birthday. I like to use cream cheese frosting, but when my mother was growing up, my grandma frosted the cake with butter cream.—Laurie Sanders, Manchester, Michigan

16 ServingsPrep: 30 min. Bake 25 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 can (14-1/2 ounces) pitted tart cherries, drained
1/2 cup chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
3-3/4 cups confectioners' sugar
1 to 2 teaspoons water
2 to 3 drops red food coloring, optional
Additional chopped pecans, optional

Directions

Line two 9-in. round baking pans with waxed paper. Grease and flour
the pans and paper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Combine the
flour, cinnamon, cloves, baking soda, baking powder and salt. Add to

2 of 2

Cherry Spice Cake (continued)

Directions (continued)

the creamed mixture alternately with buttermilk, beating well after
each addition. Fold in cherries and pecans.
Transfer batter to prepared pans. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing from pans to wire racks to cool
completely.
For frosting, in a large bowl, beat cream cheese until fluffy. Add
confectioners’ sugar and enough water to achieve spreading
consistency. Tint with food coloring if desired. Spread frosting
between layers and over top and sides of cake. Garnish with
additional pecans. Store in the refrigerator.
Yield: 16 servings.

Nutrition Facts: 1 slice equals 387 calories, 14 g fat (7 g saturated fat), 58 mg cholesterol, 192 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.